Blogosphere:

Meta:

Facebook Feed:

This is my first time entering the BrownieBabe event. So I knew I had to come up with something good for Myriam over at Once Upon a Tart, and the rest of the fab bakers out there! So without further ado!

This is not your ordinary brownie. This is something much more; it is decadence at its best. This is a family recipe, just not my family’s. It was given to my mom many years ago and had a rather non-descript name. So it is that same recipe, but it got a name makeover. Brownies are chocolate, so we didn’t need to stick that word in their title, but what makes these brownies so special are the little inlets of molten caramel that oozes through these brownies.

So after much deliberation, I decided to rename them Caramel Fjord Brownies! I hope you enjoy these little pieces of heaven and that I am worthy enough to become a BrownieBabe!

INGREDIENTS:

1 store bought German Chocolate Cake Mix – you can probably use any Chocolate Cake mix you like

2/3 cup evaporated milk

½ stick of butter

1 cup chocolate chips ( I would recommend Ghiradelli)

1 14 oz. package of caramels

1 cup chopped nuts (optional – take the option, unless you are allergic!)

METHOD:

Preheat oven to 350 F.

NOTE: Do not make the cake mix according to the package! Mix cake mix, melted butter and 1/3 cup of evaporated milk in a mixing bowl and go from there.

Mix cake mix, melted butter and 1/3 cup of evaporated milk in a mixing bowl. Fold in nuts. Grease a 9×13 inch baking dish. Spread 1/3 of the mixture on the bottom of the pan with your hands. Bake for 6 minutes.

Melt caramels in microwave with 1/3 cup evaporated milk. When the six minutes are over, spread the chocolate chips evenly over baked dough. Then spread the caramel mixture over that. Crumble the remaining dough on top.

Bake 15-18 minutes. Cool completely and then put in the fridge for 1-2 hours. Cut and serve. Put remaining brownies in the fridge or you can freeze them! Enjoy!

Thanks for the reply. No, I used only the cake mix, butter and evaporated milk. Please see my first post regarding strange text in the recipe. Perhaps it is because I use a Mac and browser Safari, but the amount of butter has “greek” text. Is it one-half stick of butter that should be melted?

There was obviously too much liquid in my batter. I know the amount of evaporated milk was correct, so that leaves too much melted butter. Please spell out the correct amount, rather than using a fraction.

My daughter, Penni, has been making these for years. We call them Penni’s Super Duper Caramel Brownies. When she was on her own and would make a batch, she always cut off the 4 corners, froze them, and then when we would get together, we would have this amazing feast….straight from the freezer.
The hardest part of this recipe is to take the wrappings off the caramels. To make it easier, place the caramels in the freezer for an hour….the papers will slip right off.

Confusion has set in. Do I mix the cake mix according to the instructions on the box and then mix with the melted butter and evaporated milk, or just dump the cake mix in with the butter and evaporated milk? I think the oil on the box will make it to runny… however, if I don’t use the instructions, no eggs. Clarify please! Thanks!

I got this from another website via a google search for “recipe ideas for overseas.” I see the recipe says to put the remainder in the fridge or freezer… does this mean sending them overseas for what could be 10 days would not work out afterall? Thanks!

Hi there! I just wanted to thank you for this recipe. I’ve been making these brownies for the past four holiday seasons as gifts. They are always the favorite! Happy Holidays!

Leave a comment

Name :Required

Email :Required

Website :

Comment :

Thank you so much for all your comments. I enjoy reading each and every single one of them. Please keep them coming because I do appreciate the feedback and I apologize that I can't respond to everyone individially. See you in the blogosphere!